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Friday, June 18, 2010

Overnight Apple French Toast

An oldie, but a goodie. I can remember childhood mornings, waking up and walking into the kitchen to find my mom pulling this glorious breakfast out of the oven. It was one of my favorites and yet somehow I kind of forgot about it for a few years there. Then a few weeks ago on the way home from work I had to stop at the store. Suddenly Apple French Toast thoughts filled my head and I immediately pulled out my cell phone and called my mom for the ingredients. I had gone for years without this sticky goodness and out of nowhere I couldn’t go another day. It was every bit as good as I remembered.

Directions: Combine the brown sugar, butter and corn syrup in a medium saucepan. Cook over medium heat for 5-7 minutes or until thick. Pour the mixture into a 13x9 glass pan. Top the caramel sauce evenly with the apple slices.

In a medium bowl whisk together the eggs, milk and vanilla. Dip the bread slices into the milk mixture, then lay evenly in the glass pan. Cover the pan with plastic wrap and refrigerate overnight.

The following morning remove the pan from the fridge 30 minutes prior to cooking. Preheat the oven to 350.

Bake the toast for 30-40 minutes or until golden.

Stir together the syrup ingredients in a medium saucepan and cook until hot.

To serve, place the toast on a plate, top with apples, caramel sauce and syrup.